Thomas Wolfe once wrote; “One belongs to New York instantly, one belongs to it as much in five minutes as in five years” And I believe this to be absolutely true. It is such an immense city that requires immense personalities in order to maintain its greatness. The beautiful Gotham. Constantly reinventing itself but at its core New York remains the same and is the perfect example of what is right with America.
I love flying into Newark because it is cheaper and to me at least, seems like less of a struggle and hassle to get to. The train takes you right there cheaply and efficiently. Of course this blog is about my cooking experience so I won’t tell you everything in the same vivid detail that I do my cooking experience. Suffice to say I saw all the sites (that I hadn’t yet had pictures of), Grand Central, Rockefeller Centre, Central Park (in the day), Tavern on the Green, etc. Most of these are places that I feel drawn to when I am in New York because I am in love with the Art Deco architecture and rich history. Before I get to the dinner that I cooked on Sunday night for twenty of C’s friends I will let you know about my food experiences in New York.
Friday night we met up with some friends in Little Italy. They had already eaten but I was famished so we ended up at this little joint (if it was good believe me I would give you the name and I am not in protest to the food) which billed itself as authentic Mama cuisine. Of course it didn’t say Italian Mama and all our servers and the managers were Mexican (not that that is a bad thing) but it certainly allowed me to see that I wasn’t about to eat authentic Italian Cuisine. However the Peroni was authentic and was going down like water.
C, L and I split a Caprese Salad which I had used as a benchmark for the meal. It was ok, but, when I am in New York City, in Little Italy, I don’t want ok, I want Tony Soprano’s mothers recipe which will knock my socks off. Due to my earlier observation I opted for the simplest dish on the menu. Penne a La Mama (again, should have known). Billed itself as Penne in a Red Sauce with fresh mozzarella and basil. At least the basil was fresh. C and L shared a Lobster Ravioli special which they enjoyed. I had taken one bite of it and felt that I could do a better job cooking with my feet. Horrible, BUT TRUE! Again the Peroni was authentic and eased the blow of the crappy food. For the rest of the night as we walked around doing a New York City Pub Crawl (beer, to next beer, to beer, to next beer) I practiced my best Irish diet.
Saturday started off with so much enthusiasm and excitement as I was going to go to Union Square Greenmarket with L to get the ingredients for the extravaganza the next day. I did what I always do, walked the whole market once, looking, touching, smelling and then went to sit for a smoke and start creating. The produce is amazing. Beautiful, big and fresh and to me remarkable that in the middle of this bustling city is a market of great food. Not just good food but great.
C had to work on Saturday so L and I walked around NYC and had some fun. We ended up eating at some BBQ place for lunch because we were starved. It was alright. Nothing spectacular but it was more than enough because we were absolutely famished. When we started walking again we ended up on Central Park West. As we approached I mused whether or not Tavern on the Green would be busy with a wedding or something of the like. There must have been what seemed to be a million people in Central Park but we managed to walk in where we had a great experience meeting some new people. A firefighter and his girlfriend from Arizona. In fact he is a Captain and as so often happens in my life she is the manager of Food and Bev for a big company where they live. The story of how we met was great. There was only one table left and we both approached it but they beat us there. Never one to concede defeat I asked them if they minded if we joined them. They said no and thus a new friendship was born as we waited for C to be done at work. I can hardly wait to see them again. They have promised to come up to Toronto very soon, in fact, they are already planning it.
That night we went to the birthday party for a friend that I had not seen in twenty years. It was awesome to reconnect after all this time (naturally we had spoken on facebook numerous times) but it was great to see her all grown up and living in the city that never sleeps.
Sunday morning we woke up and started our day by going out and walking across the Brooklyn Bridge. For some reason I don’t quite understand I love crossing the Brooklyn Bridge. I try to cross it every time I am there. After we crossed it we hustled to Pace University for a taping of Inside the Actors Studio with the cast of Family Guy; Seth Macfarlane, Seth Green, Alex Borstein and Mike Henry. One of the greatest experiences of my life. It was a great treat to see them in person, learn their stories and a bit more about family guy. James Lipton has to be one of the sharpest eighty year olds to ever live. When that episode airs you all should watch it. Unfortunately we had to leave so that I could start cooking the extravaganza which is the subject of the next post.
Monday ( I know I'm skipping ahead but...) L had to go and get some paper work done at the Canadian Consulate so I had to do some running around on my own but then we ended up going to the Top of the Rock. From there, we were in NYC and I thought it would be great to go to Ruhlmann which is right across the street. They both had the Lobster Bisque which was to die for and I had the French Onion Soup and a Croque Monsieur which was awesome. Ok Extravaganza now...
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label New York City. Show all posts
Showing posts with label New York City. Show all posts
Wednesday, April 29, 2009
Saturday, February 14, 2009
Braise by Daniel Boulud (file under THAT’s RIGHT)
In “Braise” by Daniel Boulud is a wonderful piece de la resistance. In this book he dedicates great time and care to braising. Braising has traditionally been used to make lesser or tough cuts of meat very tender and delicious.
Moreover in this book he talks about he nature of the restaurant business in New York City and how there is a wealth of knowledge to be gleaned from the various cultures that come to work in his restaurant. One of the first things he does with a new hire, from anywhere in the world, is gets them to make staff meal. Traditionally staff meal is prepared with left over scraps and junk that could not other be used. But don’t let this fool you, scarp from Beef Tenderloin is still beef tenderloin. Something I learned at Reservation when we would prepare duck. Beef tenderloin, striploin and the like into glorious meals that we all enjoyed.
Some of the ideas that I took from this book include; Ropa Vieja Matambre, Milk braised pork, Pork shoulder in Guinness and Braised Veal Sweetbreads. I took each of these because they were ways of cooking that I had not thought of. Especially when it comes to the milk braised pork and sweetbreads. I am excited to try them out and will let you know what spin I put on them.
Interestingly Boulud says; “I think braising is the best way to cook sweetbreads.” I had never even conceived of cooking sweetbreads in this way and can hardly wait to try it when C gets back.
Swami Vivekananda once said; “Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success, that is way great spiritual giants are produced.” Are you ready to be a GIANT?
Are you dreaming big and inspired?
A la prochaine
SDM
Moreover in this book he talks about he nature of the restaurant business in New York City and how there is a wealth of knowledge to be gleaned from the various cultures that come to work in his restaurant. One of the first things he does with a new hire, from anywhere in the world, is gets them to make staff meal. Traditionally staff meal is prepared with left over scraps and junk that could not other be used. But don’t let this fool you, scarp from Beef Tenderloin is still beef tenderloin. Something I learned at Reservation when we would prepare duck. Beef tenderloin, striploin and the like into glorious meals that we all enjoyed.
Some of the ideas that I took from this book include; Ropa Vieja Matambre, Milk braised pork, Pork shoulder in Guinness and Braised Veal Sweetbreads. I took each of these because they were ways of cooking that I had not thought of. Especially when it comes to the milk braised pork and sweetbreads. I am excited to try them out and will let you know what spin I put on them.
Interestingly Boulud says; “I think braising is the best way to cook sweetbreads.” I had never even conceived of cooking sweetbreads in this way and can hardly wait to try it when C gets back.
Swami Vivekananda once said; “Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success, that is way great spiritual giants are produced.” Are you ready to be a GIANT?
Are you dreaming big and inspired?
A la prochaine
SDM
Daniel Boulud (file under Growth each day)
Daniel Boulud (who again I have written about before) is the consummate New York restaurateur. His pedigree is almost unmatched in the foodie world of New York City. As a chef given free range at Le Cirque his pedigree and skill became ever present and obvious.
Reading his book; “Cooking in New York City” I was in awe of what he has accomplished in a very limited time frame. The recipes in this book are both informative and look quite fun. While at the same time reveal the inner workings of a top notch Chef mind.
He says; “A great meal starts in the market… the fate of natural products hangs on nature’s whims. The marketplace tells the record of those events more surely than any written chronicle.” Truly a profound statement. One that seems second nature but I have not come across it so succinctly.
“Ideas are born in the market. An ingredient will speak to the chef, demanding in some natural, non evident language that it be served up.” This is something I have always believed. When C and I go shopping it is less about a preconceived notion of what I want to cook and more about which ingredients cry out to me to be paid attention to. Intuition in this sense has a lot to do with the way that I personally cook.
About specials he says; “Tonight’s specials – the serendipitous creations that surprise and delight Chef and diner alike – will somehow come out of the alchemic reaction of chefly inspiration and raw material.”
From the book I was also able to discern that during the day at Boulud he has 45 cooks, bakers and assistants between the hours of 6 am and 5 pm. This to me is an incredible number as I consider that at Reservation with its 3 restaurants we had no more than twenty or so cooks at any one time. This puts into perspective the work that gets done by him and his team.
One of his more interesting statements; “A restaurant is not just a kitchen and a dining room. A restaurant is a process, a piece of software, a way of organizing the efforts of scores of people and hundreds of ingredients and having them all come together as if nature had decried it.” I agree but also think that what I have seen and know intrinsically there is no way that nature decried it. Though at times it may seem that way. He says; “The fury of the kitchen belies its inextricable orderliness.”
His tasting menu consists of 16 dishes over 8 courses with 9 different wines. No small feat and it opens my imagination to endless possibilities for when I have my own restaurant.
Are you dreaming big and inspired?
A la prochaine
SDM
Reading his book; “Cooking in New York City” I was in awe of what he has accomplished in a very limited time frame. The recipes in this book are both informative and look quite fun. While at the same time reveal the inner workings of a top notch Chef mind.
He says; “A great meal starts in the market… the fate of natural products hangs on nature’s whims. The marketplace tells the record of those events more surely than any written chronicle.” Truly a profound statement. One that seems second nature but I have not come across it so succinctly.
“Ideas are born in the market. An ingredient will speak to the chef, demanding in some natural, non evident language that it be served up.” This is something I have always believed. When C and I go shopping it is less about a preconceived notion of what I want to cook and more about which ingredients cry out to me to be paid attention to. Intuition in this sense has a lot to do with the way that I personally cook.
About specials he says; “Tonight’s specials – the serendipitous creations that surprise and delight Chef and diner alike – will somehow come out of the alchemic reaction of chefly inspiration and raw material.”
From the book I was also able to discern that during the day at Boulud he has 45 cooks, bakers and assistants between the hours of 6 am and 5 pm. This to me is an incredible number as I consider that at Reservation with its 3 restaurants we had no more than twenty or so cooks at any one time. This puts into perspective the work that gets done by him and his team.
One of his more interesting statements; “A restaurant is not just a kitchen and a dining room. A restaurant is a process, a piece of software, a way of organizing the efforts of scores of people and hundreds of ingredients and having them all come together as if nature had decried it.” I agree but also think that what I have seen and know intrinsically there is no way that nature decried it. Though at times it may seem that way. He says; “The fury of the kitchen belies its inextricable orderliness.”
His tasting menu consists of 16 dishes over 8 courses with 9 different wines. No small feat and it opens my imagination to endless possibilities for when I have my own restaurant.
Are you dreaming big and inspired?
A la prochaine
SDM
Monday, February 9, 2009
Ripert, I Keep Coming Back To Ripert (file under Inspiration)
Chef Ripert seems to be everywhere these days. He’s got a new book out (which I wrote about here http://newbieintheweeds.blogspot.com/2009/01/eric-ripert-and-on-line-file-under.html). Not only that but because I loved it so much I picked up Ruhlman and his book entitled; “A Return to Cooking.” I started blogging about it in an earlier post not long ago.
I feel that through Chef Ripert I am able to see the varying degrees of Chef. Not to mention a varying degree in integrity, character and honesty. He is definitely someone I would love to be in close proximity to as I feel that just being around him would be like reading Larousse ten times over. He also has me wondering if now IS the time for me to go to New York. This statement requires a lot of honesty on my part to disseminate. I am nowhere near the level that his cooks are. I’m sure even his dishwasher has a thing or two on me. But what I have learned is that people like me are not a dime a dozen. That my passion, character, drive, honesty and spirit make me a valuable commodity. This is not nearly the same thing as saying I am a great chef or even a good cook. Merely that there are other variables that one looks at when making moves in their lives.
One of the things that is standing out in my mind is when he wrote; “A good cook likes a challenge. A good cook chooses the most difficult road.” Time and again I have seen this both to be true and untrue. But it starts me thinking that perhaps this is what I need to do. Go to New York. Get in with the foodie crowd. Work my ass off in the pursuit of what I truly want. Which is to be the best cook I possibly can be. And believe me when I say that I believe that is going to be pretty DAMNED good.
I have ordered all of the books that Ripert has been a part of from the library. I look forward to gaining more insight into the man and the Chef that has me asking a lot of questions right now.
Chef Ripert says; “Seasoning is fundamental to cooking. It’s hard to teach seasoning, but with patience, it can be done.” I believe this truly. And I have seen just how true it is.
Are you dreaming big and inspired?
A la prochaine
SDM
I feel that through Chef Ripert I am able to see the varying degrees of Chef. Not to mention a varying degree in integrity, character and honesty. He is definitely someone I would love to be in close proximity to as I feel that just being around him would be like reading Larousse ten times over. He also has me wondering if now IS the time for me to go to New York. This statement requires a lot of honesty on my part to disseminate. I am nowhere near the level that his cooks are. I’m sure even his dishwasher has a thing or two on me. But what I have learned is that people like me are not a dime a dozen. That my passion, character, drive, honesty and spirit make me a valuable commodity. This is not nearly the same thing as saying I am a great chef or even a good cook. Merely that there are other variables that one looks at when making moves in their lives.
One of the things that is standing out in my mind is when he wrote; “A good cook likes a challenge. A good cook chooses the most difficult road.” Time and again I have seen this both to be true and untrue. But it starts me thinking that perhaps this is what I need to do. Go to New York. Get in with the foodie crowd. Work my ass off in the pursuit of what I truly want. Which is to be the best cook I possibly can be. And believe me when I say that I believe that is going to be pretty DAMNED good.
I have ordered all of the books that Ripert has been a part of from the library. I look forward to gaining more insight into the man and the Chef that has me asking a lot of questions right now.
Chef Ripert says; “Seasoning is fundamental to cooking. It’s hard to teach seasoning, but with patience, it can be done.” I believe this truly. And I have seen just how true it is.
Are you dreaming big and inspired?
A la prochaine
SDM
Monday, December 29, 2008
Options (file under considerations weighing on me)
So what do I do? I’m sure this is a question that many of you have asked yourself over time. As I wrote about the other day this coming year is filled with all kinds of life changes that require mental acuity and planning.
Do I go to New York?
Do I got to Europe?
Do I take over my friends’ kitchen? (not by mutiny either)
Do I seek out a cruise ship cooking position?
Do I find another position in Toronto?
Do I approach the two standing job offers I have right now?
Lots on my plate.
These are just some of the questions that I am considering on top of my regular questions. Each has pros and cons connected with the decision and I have to tell you that to me the two most attractive are going to New York or going to Europe. But I just don’t know.
Vincent Van Gogh once said; “For my part I know nothing with any certainty, but the sight of the stars makes me dream.”
Are you dreaming big and inspired?
A la prochaine
SDM
Do I go to New York?
Do I got to Europe?
Do I take over my friends’ kitchen? (not by mutiny either)
Do I seek out a cruise ship cooking position?
Do I find another position in Toronto?
Do I approach the two standing job offers I have right now?
Lots on my plate.
These are just some of the questions that I am considering on top of my regular questions. Each has pros and cons connected with the decision and I have to tell you that to me the two most attractive are going to New York or going to Europe. But I just don’t know.
Vincent Van Gogh once said; “For my part I know nothing with any certainty, but the sight of the stars makes me dream.”
Are you dreaming big and inspired?
A la prochaine
SDM
Sunday, December 7, 2008
Trans Fat (file under the winds of change)
We live in a time of massive change on multiple levels. Many have no idea what Trans Fat is and why it is both an issue and important. For a good Trans Fat primer go to http://en.wikipedia.org/wiki/Trans_fat .
I bring this up because I believe that slowly but surely the winds of change are sweeping away the use of Trans Fat, at first voluntarily and now through both consumer demand and regulation. I, as almost every other food provider, am guilty of using Trans Fats in cooking (primarily in the fat fryer) and am proud to let you know that we have no switched over to a Trans Fat reduced product.
As many of you may or may not be aware there is a movement in the United States http://www.bantransfats.com/ to completely ban trans fat, which to my point of view, is a VERY good thing, not to mention necessary. Cities, towns and even states are moving to ban or reduce the level of trans fat in our food, notably, New York City and more recently California. It has come to my attention that the City of Toronto is asking food service providers to voluntarily reduce or completely remove trans fat from menus. A voluntary ban in my experience eventually leads to regulation which requires it. But it is important to note that food giant are paying attention and responding to consumer demands, such as is the case with Kraft Foods (http://www.kraftfoods.com/kf/HealthyLiving/Articles/NutritionBasics/TransFatUpdate.html ).
If you check out the two sources that I have provided you will see that this is an issue that is going to become very prominent in the next few years. I feel that the most important thing that we can do as consumers is to be educated so that we can make our own decisions. For me personally I would like to see the use of Trans Fat banned completely as one of the controllable factors of poor health in North America. But you let me know.
The World Health Organization states in “WHO global strategy on diet, physical activity and health: South-East Asia regional consultation meeting report, New Delhi, India, 10- 12 March 2003” that; “Multiple studies have corroborated that trans-fatty acids are probably one of the most dangerous elements in the diet for atherosclerotic risk, as they have a combined effect of increasing LDL cholesterol and decreasing protective HDL. Deep-fried fast foods and baked goods containing hydrogenated fats are major sources."
Are you dreaming big and inspired?
SDM
I bring this up because I believe that slowly but surely the winds of change are sweeping away the use of Trans Fat, at first voluntarily and now through both consumer demand and regulation. I, as almost every other food provider, am guilty of using Trans Fats in cooking (primarily in the fat fryer) and am proud to let you know that we have no switched over to a Trans Fat reduced product.
As many of you may or may not be aware there is a movement in the United States http://www.bantransfats.com/ to completely ban trans fat, which to my point of view, is a VERY good thing, not to mention necessary. Cities, towns and even states are moving to ban or reduce the level of trans fat in our food, notably, New York City and more recently California. It has come to my attention that the City of Toronto is asking food service providers to voluntarily reduce or completely remove trans fat from menus. A voluntary ban in my experience eventually leads to regulation which requires it. But it is important to note that food giant are paying attention and responding to consumer demands, such as is the case with Kraft Foods (http://www.kraftfoods.com/kf/HealthyLiving/Articles/NutritionBasics/TransFatUpdate.html ).
If you check out the two sources that I have provided you will see that this is an issue that is going to become very prominent in the next few years. I feel that the most important thing that we can do as consumers is to be educated so that we can make our own decisions. For me personally I would like to see the use of Trans Fat banned completely as one of the controllable factors of poor health in North America. But you let me know.
The World Health Organization states in “WHO global strategy on diet, physical activity and health: South-East Asia regional consultation meeting report, New Delhi, India, 10- 12 March 2003” that; “Multiple studies have corroborated that trans-fatty acids are probably one of the most dangerous elements in the diet for atherosclerotic risk, as they have a combined effect of increasing LDL cholesterol and decreasing protective HDL. Deep-fried fast foods and baked goods containing hydrogenated fats are major sources."
Are you dreaming big and inspired?
SDM
Wednesday, November 12, 2008
Where’s Brooklyn at? (File under Celebration of Love)
I was both excited and nervous to leave Reservation the last night. Excited because I was about to leave on a journey both figuratively and literally. Nervous for the same reasons. Goethe once said; “Whatever you think you can do or believe you can do, begin it. Action has magic, grace and power in it.” And so began my journey.
I could hardly sleep that Thursday night because I had so much going on. I had just left the place that gave me my culinary chops (or at least the beginning of them) and I was filled with all kinds of questions. Not to mention that I was about to see the love of my life in less than twenty four hours after not seeing her for a month and a half. Excited doesn’t even begin to cover it.
That night I tossed and turned. All the things that were on my mind were weighing on me and so I just tossed and turned. Fidgeted. Got up. Went back down. Turned the TV on and off. Clearly my mind was unsettled.
I woke up early and started packing everything that I needed. I checked for my ID, passport, tickets, etc. Grabbed all the things that C needed and then was off to the TTC to get to Union Station.
I had packed pretty light given that I was really only there for about sixty hours. But I made sure to bring my book of the moment which is a monumental text, Harold McGee. Brilliant book and very dense. Not necessarily difficult to read but certainly it is a lot to take in.
Arriving at Penn Station more than an hour and a half late I was tired. Worn down and ready to get out and see the great New York City. Being late and knowing that C had to work I sent her a text saying that I was running late. But as so often happens in my life I arrived in time to meet with her. I walked from Penn Station and met her at 27th and 6th.
We took the train to Chelsea where she is working and I dropped off my bags and hung out for a bit. But I was in New York City and I didn’t want to bother her or her employer. As such it was time for me to do what I always do when I am in New York. Go for a long walk. I ended up bouncing into a cigar store and buying myself a Romeo and Julieta Churchill and proceeded to walk from 4th Street all the way to 44th (just near the Empire State Building) Street. I then cut up two streets to Broadway and started my long walk back. Thank God I had my good friend Churchill to keep me company.
As I walked I was snapping pictures of all the things that were interesting to me and listening to the myriad of conversations that we ever present on my walk. The one thing that struck me was that no matter what language I was hearing the name Obama came up with a fervent joy that was obvious. It was a joy to hear and witness as America truly is in need of some change for the better. All around it seemed that everyone holds the expectation that he is the right man, at the right time in the right place.
Walking back along Broadway I stopped at a flower stand and bought my lovely some roses because while she is there she is not getting the same treatment that she has become accustomed to when she is here. Namely flowers and great food. I continued to walk with purpose and joy. As I got just a couple of blocks away from where she works (and having just put out my cigar) I ran into (hey the universe is screaming at me what can I say) a friend that I had not seen since high school. She was with a few of her friends and we quickly caught up as to what we both were doing, etc.
As we spoke we laughed as a few of us from school all have taken the culinary route. It ends up that she works for a big foodie magazine and she gave me her number telling me to give her a call when I want to make the move down to New York. Talk about awesome. I told her I was coming back in January. But I think I am going to actually go down in February. At any rate I will give her a call. I AM SO EXCITED.
Anyway, we exchanged our stories and then went on our mutual ways. As I got back to C I was so excited to be in New York, to run into someone I hadn’t seen in 14 years and that we were both so happy to run into each other.
The next morning I ended up waking up and going to the Union Square Farmers Market to buy ingredients for the dinner I was going to be making that night. It was so much fun to be there. To see New York, alive and vibrant, happy and shopping for organic groceries.
The selection was quite extraordinary but also exorbitantly expensive. But whatever, you only live once and C hadn’t had some me food in over two months. She deserved a treat and I was only so happy to make it for her. I spent a few hours on the island and then went back to meet her at her place.
That night I cooked dinner for eleven of us. The menu consisted of Saint Andres and Chive stuffed mushrooms. The next course was a cauliflower veloute with romanescu and Colby cheddar. Next course was a blackened chicken in a lemongrass broth. I ended it all with a fresh fruit and cognac bread pudding that was to die for. Everyone really enjoyed the food and it was nice to have so many of C’s friends around and sharing in our joy.
The next morning I woke up early and decided to go out on my way. I basically walked from C’s place on Stuyvesant all the way across the Brooklyn Bridge and up to 44th Street again and then back to Wall Street and then back to Brooklyn.
It was a whirlwind trip. Awesome though. A great way to frame the next adventure and possibly the opening page of the adventure that starts when I decide to go and conquer New York.
George Bernard Shaw once said; “The possibilities are numerous once we decide to act and not react.”
Are you acting? Reacting? Are you dreaming big and inspired?
A la prochaine
SDM
I could hardly sleep that Thursday night because I had so much going on. I had just left the place that gave me my culinary chops (or at least the beginning of them) and I was filled with all kinds of questions. Not to mention that I was about to see the love of my life in less than twenty four hours after not seeing her for a month and a half. Excited doesn’t even begin to cover it.
That night I tossed and turned. All the things that were on my mind were weighing on me and so I just tossed and turned. Fidgeted. Got up. Went back down. Turned the TV on and off. Clearly my mind was unsettled.
I woke up early and started packing everything that I needed. I checked for my ID, passport, tickets, etc. Grabbed all the things that C needed and then was off to the TTC to get to Union Station.
I had packed pretty light given that I was really only there for about sixty hours. But I made sure to bring my book of the moment which is a monumental text, Harold McGee. Brilliant book and very dense. Not necessarily difficult to read but certainly it is a lot to take in.
Arriving at Penn Station more than an hour and a half late I was tired. Worn down and ready to get out and see the great New York City. Being late and knowing that C had to work I sent her a text saying that I was running late. But as so often happens in my life I arrived in time to meet with her. I walked from Penn Station and met her at 27th and 6th.
We took the train to Chelsea where she is working and I dropped off my bags and hung out for a bit. But I was in New York City and I didn’t want to bother her or her employer. As such it was time for me to do what I always do when I am in New York. Go for a long walk. I ended up bouncing into a cigar store and buying myself a Romeo and Julieta Churchill and proceeded to walk from 4th Street all the way to 44th (just near the Empire State Building) Street. I then cut up two streets to Broadway and started my long walk back. Thank God I had my good friend Churchill to keep me company.
As I walked I was snapping pictures of all the things that were interesting to me and listening to the myriad of conversations that we ever present on my walk. The one thing that struck me was that no matter what language I was hearing the name Obama came up with a fervent joy that was obvious. It was a joy to hear and witness as America truly is in need of some change for the better. All around it seemed that everyone holds the expectation that he is the right man, at the right time in the right place.
Walking back along Broadway I stopped at a flower stand and bought my lovely some roses because while she is there she is not getting the same treatment that she has become accustomed to when she is here. Namely flowers and great food. I continued to walk with purpose and joy. As I got just a couple of blocks away from where she works (and having just put out my cigar) I ran into (hey the universe is screaming at me what can I say) a friend that I had not seen since high school. She was with a few of her friends and we quickly caught up as to what we both were doing, etc.
As we spoke we laughed as a few of us from school all have taken the culinary route. It ends up that she works for a big foodie magazine and she gave me her number telling me to give her a call when I want to make the move down to New York. Talk about awesome. I told her I was coming back in January. But I think I am going to actually go down in February. At any rate I will give her a call. I AM SO EXCITED.
Anyway, we exchanged our stories and then went on our mutual ways. As I got back to C I was so excited to be in New York, to run into someone I hadn’t seen in 14 years and that we were both so happy to run into each other.
The next morning I ended up waking up and going to the Union Square Farmers Market to buy ingredients for the dinner I was going to be making that night. It was so much fun to be there. To see New York, alive and vibrant, happy and shopping for organic groceries.
The selection was quite extraordinary but also exorbitantly expensive. But whatever, you only live once and C hadn’t had some me food in over two months. She deserved a treat and I was only so happy to make it for her. I spent a few hours on the island and then went back to meet her at her place.
That night I cooked dinner for eleven of us. The menu consisted of Saint Andres and Chive stuffed mushrooms. The next course was a cauliflower veloute with romanescu and Colby cheddar. Next course was a blackened chicken in a lemongrass broth. I ended it all with a fresh fruit and cognac bread pudding that was to die for. Everyone really enjoyed the food and it was nice to have so many of C’s friends around and sharing in our joy.
The next morning I woke up early and decided to go out on my way. I basically walked from C’s place on Stuyvesant all the way across the Brooklyn Bridge and up to 44th Street again and then back to Wall Street and then back to Brooklyn.
It was a whirlwind trip. Awesome though. A great way to frame the next adventure and possibly the opening page of the adventure that starts when I decide to go and conquer New York.
George Bernard Shaw once said; “The possibilities are numerous once we decide to act and not react.”
Are you acting? Reacting? Are you dreaming big and inspired?
A la prochaine
SDM
Last Few Days at Reservation (file under “Great Success”)
So from the title of this post I am quite certain that you all have gathered that I did decide to move on from Reservation. I value my time there and plan on writing today a summary of my experience there.
It was a heart wrenching decision to move on from Reservation. I considered not only the time that I had spent there but also what I knew the next few months would look like. I am very motivated to live up to the goal that I made for myself and felt that every moment I spent not working toward that goal was if not a wasted opportunity at the very least standing in the way of my progression.
I looked at the next few months as we are coming into a very busy season and saw that after working all summer on the grill that I was going to have to continue working the function stuff until the New Year. As such after great personal consideration and soul searching I decided to turn in my resignation. It was not an easy decision but I feel it was the one that I had to make as it was right for me.
Turning in my letter was no less difficult. I could not find the right time. I asked both Director of Operations and Executive Chef numerous times if they had a moment to talk and without having had that conversation I felt uneasy turning in my letter. It took me two days longer to turn it in than I wanted and when I did I had no choice I could not wait to talk to either of them if I wanted to maintain my professionalism. As such on Sunday, November 26, 2008 I tendered my resignation to the General Manager as I was leaving for the evening.
Even as I started on my way home I lit a cigarette and started second guessing myself. Did I make the right decision? Was this really a case of thinking that the grass was greener or was it truly a case of moving for the right reason at the right time? All the questions that arise when one has had to make a serious and life altering decision. Ultimately, as more time has passed (and I have now left Reservation) I know that I made the right decision. It was a necessary decision in order to be consistent with who I am and what I am trying to achieve.
Executive Chef and I got to have a conversation about it two days after I tendered it. Sous Chef A told me to finish what I was doing and then to go in and speak with him. I was nervous. I thought I was going to get a tongue lashing. In fact I got something that was beautiful and made me feel good.
As I sat down in the office Executive Chef asked me about the letter. I explained to him why I had come to the decision. Explaining that I could not wait to be given more responsibility and an opportunity to work the line as I felt I was stagnant and did not want to be. I explained that this was a feeling that I had had for a while and that I recognized the reasons that it was this way making no judgment, merely observation.
We sat and spoke for about half an hour during which time Executive Chef gave me sage like advice and pointed me in a direction to my own personal greatness. I am indebted to him for everything he taught me both about the culinary world and beyond. I value his opinion and his person and know that we have developed a friendship that will last a lifetime.
As I have written about before on this blog sometimes my mouth can get me into trouble. It is something that I have been actively working on and know that in this coming year I will improve even more. Executive Chef reminded me that ferme la bouche is important for me. That I had to listen, to produce, to work. That the stresses that were going to be placed on me in my new job were going to be very real. I thanked him for his observation, advice and the opportunity to work with him and Director of Operations. I said that I felt I would like to return when I could be of more use to the restaurant.
As our conversation came to an end Executive Chef took his ten commandments off the wall and signed them. As he handed them to me he said; “Because you are going to be famous.” I was taken aback at his compliment and his candour. He told me that it would be a good exercise to record the way that peoples demeanour changed toward me as a result of my decision for the next little while. As such I will give a brief synopsis here.
It was almost immediate the initial change toward me. I felt spite in my direction. I felt an animosity that I had rarely if ever felt in my life (specifically from Chef J). And it was difficult for me to place why. To my mind I was a great employee who had shown up every day and given his all. I had bled, slept on the floor, worked forty seven hours straight, etc. I had done everything I could to live up to my promise and I felt as if it was all for not with the way Chef J was treating me.
Specifically, on one night I had gotten to work at 8 am. I had worked all day fast and hard and had gotten us extremely far ahead. Despite all this Chef J decided to keep me there to help him. So I walked over to the kitchen he was working in and asked what I could do for him. To which he responded nothing. So I went back to the kitchen and finished up what I was doing. I told Chef B and Sous Chef A that there was nothing he wanted me to do. After a few minutes I told both of them that I recognized I was being kept there out of spite and nothing more. They both recognized that my observation was probably true. Nonetheless I walked back over to Chef J’s kitchen and asked if there was anything I could do. He curtly handed me a bottle and said; “Fill this with wine.” Begrudgingly I did just that and returned. When I did he handed me another bottle and asked me to fill it with oil. This went on a couple more times before I became angry. Before I felt that my contribution was nothing more than a body and it made me angry. This only went on for a few more minutes before I was allowed to punch out.
On the way home that night I felt irate. I felt annoyed. Upset. In retrospect I am glad that I didn’t write about it at the time because it would have been filled with vitriol and spite. The feeling did not last and neither did my spiteful treatment by Chef J. In fact, after that incident I didn’t want to even speak with Chef J but I decided largely due to input from Chef B and Sous Chef A that I was just going to keep being me and doing my job. After that decision everything became easier for me.
I did take the time to speak to L before I made the decision. He pointed out that if I stayed I would be a Chef in a couple of years. He wanted me to stay. It was clear. What was not clear was whether it was because we were coming into function season. However, I will say that when I made the decision L did understand and wished me all the best.
I had wanted to speak with Sous Chef A about my decision before I made it. We went outside and he asked me a few questions. I told him that I had wanted to speak with him and pointed out times that I had tried to. At that point I think he recognized (speculation) that I had tried and he then understood.
Everyone wanted to know about where I was going. Almost all of them understood why. Even front of house staff. I think the one thing that I took away from all of it is that everyone was going to miss me for a variety of reasons. All wished me well in my endeavours and asked me not to be a stranger.
On my second last day I finished work at the height of rush hour and ran over to our sister restaurant and asked the manager if it would be okay for me to have dinner there to which he responded of course. So I punched out and ran over for dinner. In my street clothes I asked for permission to enter the kitchen and asked both Sous Chef J and Chef S if it would be okay for me to have dinner. Both said of course and asked what I would like. I said surprise me and sure enough they did.
As I sat there drinking my Vodka 7 Sous Chef J came out (as he did with every course which I thought was both incredible and a nice touch of class) with my amuse bouche. It was a scallop ceviche that was delightful. This was followed by a house made French onion soup that was delightful. Next was an oxtail shepherds pie with garlic mash potatoes. A round of oysters that were absolutely terrific followed this. Finally I had a cheese course that was the perfect end to a treat of a meal. I have pictures for all of these but I don’t have my cell phone right now. When I do I will put them up.
My last couple of days I had a lot of spare time as I had really worked my tail off. As such I spent the time closing down (finally) the Grill. I transported and cleaned the grill, fryer and bread warmer that is now going to be transformed into a smoker. I perfectly cleaned the garbage area to the point that you could see the pavement. Something that I had not seen in my entire time there. I also cleaned the BBQ area at our restaurant. One of the things that I have always done at Reservation (and indeed life) is take on unglamorous jobs and done them to my best ability. Taking pride in my work and making sure that I set the bar high for the next person to do it.
My final day was last Thursday. We had a big function for 200 but we were in great shape and it was not going to be long. Chef J decided to have me carving (shocking). He did say a little tongue in cheek that he didn’t want me to leave with a bad taste in my mouth to which I laughed and understood.
As the function ended we worked on my final clean up of Reservations kitchen. I walked out to the General Manager and asked if I could buy a bottle of champagne. He said of course. I grabbed the bottle and walked into the back and opened it. Director of Operations and all the Chefs and my colleagues were there. I poured out the appropriate number of glasses and thanked DOP for the opportunity to work there. I recognized that they had taken a chance on me and said that I hoped that he felt I had delivered to his expectations. I thanked him and everyone else there for everything they had done for me and that I would miss them all. I especially looked at L and nodded my head right before I lifted my glass and said; “To all of us!”
It was a beautiful way to leave. It made me feel good. I left on my terms. On good terms. And had made friends that I am sure will last a lifetime. And not only that I know that I have maintained a relationship that will last beyond the kitchen.
This was how my time ended at Reservation. It was beautiful. And over the next day I would have at least twelve hours to think back on my experience and to analyze everything that was now going on in my life as I was on my way to New York City to see my fiancé C by train. I got comfortable with Harold McGee and set out for NYC at 8 am the next morning.
All in all I am glad I made the decision that I did. I know I still have much to learn. This will always be true. But now I look at it and acknowledge that I have made a decision, again a selfish one, that will aid me in getting to my goal. Life is going to get very interesting over the next few months as I take on more responsibility and start working the line.
I think the following quotes sum up best what I am feeling right now;
Albert Einstein once said “Life is like riding a bicycle. To keep your balance you must keep moving”
Conrad Hilton; “Success seems to be connected with action. Successful people keep moving. They make mistakes, but they don't quit.”
Goethe; “I find the great thing in this world is, not so much where we stand, as in what direction we are moving.”
I want to thank everyone at Reservation for their guidance, their tutelage, their friendship and their spirits. I will take it all with me as I move on to my new position and in fact as I move forward to become a great Chef.
Are you dreaming big and inspired? Are you making the tough decisions that mark the truth in your life? Are you ready?
A la prochaine
SDM
It was a heart wrenching decision to move on from Reservation. I considered not only the time that I had spent there but also what I knew the next few months would look like. I am very motivated to live up to the goal that I made for myself and felt that every moment I spent not working toward that goal was if not a wasted opportunity at the very least standing in the way of my progression.
I looked at the next few months as we are coming into a very busy season and saw that after working all summer on the grill that I was going to have to continue working the function stuff until the New Year. As such after great personal consideration and soul searching I decided to turn in my resignation. It was not an easy decision but I feel it was the one that I had to make as it was right for me.
Turning in my letter was no less difficult. I could not find the right time. I asked both Director of Operations and Executive Chef numerous times if they had a moment to talk and without having had that conversation I felt uneasy turning in my letter. It took me two days longer to turn it in than I wanted and when I did I had no choice I could not wait to talk to either of them if I wanted to maintain my professionalism. As such on Sunday, November 26, 2008 I tendered my resignation to the General Manager as I was leaving for the evening.
Even as I started on my way home I lit a cigarette and started second guessing myself. Did I make the right decision? Was this really a case of thinking that the grass was greener or was it truly a case of moving for the right reason at the right time? All the questions that arise when one has had to make a serious and life altering decision. Ultimately, as more time has passed (and I have now left Reservation) I know that I made the right decision. It was a necessary decision in order to be consistent with who I am and what I am trying to achieve.
Executive Chef and I got to have a conversation about it two days after I tendered it. Sous Chef A told me to finish what I was doing and then to go in and speak with him. I was nervous. I thought I was going to get a tongue lashing. In fact I got something that was beautiful and made me feel good.
As I sat down in the office Executive Chef asked me about the letter. I explained to him why I had come to the decision. Explaining that I could not wait to be given more responsibility and an opportunity to work the line as I felt I was stagnant and did not want to be. I explained that this was a feeling that I had had for a while and that I recognized the reasons that it was this way making no judgment, merely observation.
We sat and spoke for about half an hour during which time Executive Chef gave me sage like advice and pointed me in a direction to my own personal greatness. I am indebted to him for everything he taught me both about the culinary world and beyond. I value his opinion and his person and know that we have developed a friendship that will last a lifetime.
As I have written about before on this blog sometimes my mouth can get me into trouble. It is something that I have been actively working on and know that in this coming year I will improve even more. Executive Chef reminded me that ferme la bouche is important for me. That I had to listen, to produce, to work. That the stresses that were going to be placed on me in my new job were going to be very real. I thanked him for his observation, advice and the opportunity to work with him and Director of Operations. I said that I felt I would like to return when I could be of more use to the restaurant.
As our conversation came to an end Executive Chef took his ten commandments off the wall and signed them. As he handed them to me he said; “Because you are going to be famous.” I was taken aback at his compliment and his candour. He told me that it would be a good exercise to record the way that peoples demeanour changed toward me as a result of my decision for the next little while. As such I will give a brief synopsis here.
It was almost immediate the initial change toward me. I felt spite in my direction. I felt an animosity that I had rarely if ever felt in my life (specifically from Chef J). And it was difficult for me to place why. To my mind I was a great employee who had shown up every day and given his all. I had bled, slept on the floor, worked forty seven hours straight, etc. I had done everything I could to live up to my promise and I felt as if it was all for not with the way Chef J was treating me.
Specifically, on one night I had gotten to work at 8 am. I had worked all day fast and hard and had gotten us extremely far ahead. Despite all this Chef J decided to keep me there to help him. So I walked over to the kitchen he was working in and asked what I could do for him. To which he responded nothing. So I went back to the kitchen and finished up what I was doing. I told Chef B and Sous Chef A that there was nothing he wanted me to do. After a few minutes I told both of them that I recognized I was being kept there out of spite and nothing more. They both recognized that my observation was probably true. Nonetheless I walked back over to Chef J’s kitchen and asked if there was anything I could do. He curtly handed me a bottle and said; “Fill this with wine.” Begrudgingly I did just that and returned. When I did he handed me another bottle and asked me to fill it with oil. This went on a couple more times before I became angry. Before I felt that my contribution was nothing more than a body and it made me angry. This only went on for a few more minutes before I was allowed to punch out.
On the way home that night I felt irate. I felt annoyed. Upset. In retrospect I am glad that I didn’t write about it at the time because it would have been filled with vitriol and spite. The feeling did not last and neither did my spiteful treatment by Chef J. In fact, after that incident I didn’t want to even speak with Chef J but I decided largely due to input from Chef B and Sous Chef A that I was just going to keep being me and doing my job. After that decision everything became easier for me.
I did take the time to speak to L before I made the decision. He pointed out that if I stayed I would be a Chef in a couple of years. He wanted me to stay. It was clear. What was not clear was whether it was because we were coming into function season. However, I will say that when I made the decision L did understand and wished me all the best.
I had wanted to speak with Sous Chef A about my decision before I made it. We went outside and he asked me a few questions. I told him that I had wanted to speak with him and pointed out times that I had tried to. At that point I think he recognized (speculation) that I had tried and he then understood.
Everyone wanted to know about where I was going. Almost all of them understood why. Even front of house staff. I think the one thing that I took away from all of it is that everyone was going to miss me for a variety of reasons. All wished me well in my endeavours and asked me not to be a stranger.
On my second last day I finished work at the height of rush hour and ran over to our sister restaurant and asked the manager if it would be okay for me to have dinner there to which he responded of course. So I punched out and ran over for dinner. In my street clothes I asked for permission to enter the kitchen and asked both Sous Chef J and Chef S if it would be okay for me to have dinner. Both said of course and asked what I would like. I said surprise me and sure enough they did.
As I sat there drinking my Vodka 7 Sous Chef J came out (as he did with every course which I thought was both incredible and a nice touch of class) with my amuse bouche. It was a scallop ceviche that was delightful. This was followed by a house made French onion soup that was delightful. Next was an oxtail shepherds pie with garlic mash potatoes. A round of oysters that were absolutely terrific followed this. Finally I had a cheese course that was the perfect end to a treat of a meal. I have pictures for all of these but I don’t have my cell phone right now. When I do I will put them up.
My last couple of days I had a lot of spare time as I had really worked my tail off. As such I spent the time closing down (finally) the Grill. I transported and cleaned the grill, fryer and bread warmer that is now going to be transformed into a smoker. I perfectly cleaned the garbage area to the point that you could see the pavement. Something that I had not seen in my entire time there. I also cleaned the BBQ area at our restaurant. One of the things that I have always done at Reservation (and indeed life) is take on unglamorous jobs and done them to my best ability. Taking pride in my work and making sure that I set the bar high for the next person to do it.
My final day was last Thursday. We had a big function for 200 but we were in great shape and it was not going to be long. Chef J decided to have me carving (shocking). He did say a little tongue in cheek that he didn’t want me to leave with a bad taste in my mouth to which I laughed and understood.
As the function ended we worked on my final clean up of Reservations kitchen. I walked out to the General Manager and asked if I could buy a bottle of champagne. He said of course. I grabbed the bottle and walked into the back and opened it. Director of Operations and all the Chefs and my colleagues were there. I poured out the appropriate number of glasses and thanked DOP for the opportunity to work there. I recognized that they had taken a chance on me and said that I hoped that he felt I had delivered to his expectations. I thanked him and everyone else there for everything they had done for me and that I would miss them all. I especially looked at L and nodded my head right before I lifted my glass and said; “To all of us!”
It was a beautiful way to leave. It made me feel good. I left on my terms. On good terms. And had made friends that I am sure will last a lifetime. And not only that I know that I have maintained a relationship that will last beyond the kitchen.
This was how my time ended at Reservation. It was beautiful. And over the next day I would have at least twelve hours to think back on my experience and to analyze everything that was now going on in my life as I was on my way to New York City to see my fiancé C by train. I got comfortable with Harold McGee and set out for NYC at 8 am the next morning.
All in all I am glad I made the decision that I did. I know I still have much to learn. This will always be true. But now I look at it and acknowledge that I have made a decision, again a selfish one, that will aid me in getting to my goal. Life is going to get very interesting over the next few months as I take on more responsibility and start working the line.
I think the following quotes sum up best what I am feeling right now;
Albert Einstein once said “Life is like riding a bicycle. To keep your balance you must keep moving”
Conrad Hilton; “Success seems to be connected with action. Successful people keep moving. They make mistakes, but they don't quit.”
Goethe; “I find the great thing in this world is, not so much where we stand, as in what direction we are moving.”
I want to thank everyone at Reservation for their guidance, their tutelage, their friendship and their spirits. I will take it all with me as I move on to my new position and in fact as I move forward to become a great Chef.
Are you dreaming big and inspired? Are you making the tough decisions that mark the truth in your life? Are you ready?
A la prochaine
SDM
Wednesday, April 2, 2008
Destined for Greatness (file under One Step at a Time)
So I’ve now been at my dream for the past three months and I have learned so much. As you’ve seen and experienced with me I have completely immersed myself in something that is so incredible at times I need to give my head a shake. As always, without love, my beautiful and talented C, I would not have had the strength, courage or ability to go after my dream. You are a true companion, partner, confidant and best friend. Thank you for everything my love. You are the penultimate of all that is right, just, beautiful and wise in this world.
I have stated in an earlier post that it was my fervent desire (read goal) to make it to the line by May of this year. I want to be Garde Manger so bad I can taste it (pardon the pun). Yesterday, after seeing the new menu specs and going through them with the team it seemed obvious to me that this was an unrealistic goal. Unrealistic in that Executive Chef and Head Chef have taken a huge chance on me. They are imbuing in me a classical culinary education while at the same time paying me to work. When we first sat down at that fateful meeting they laid out to me what the next couple of years would look like. Excitedly I forgot to take into account a few things in making my goal. That said I now realize that I will not make it to Garde Manger until fall.
Yet in that time I will get some needed experience in our sister restaurants kitchen as well as when the patio opens I will be working those as well. You see, it doesn’t matter sometimes how badly you want something. What matters is that you allow time and experience to develop you into what you want to become. Hard work, patience, practice, all of these things are the cornerstone of anyone who is serious about what they are doing.
At first, when I came to this realization I was a little upset. Not with them and not with myself. More that I had not accurately been able to analyze my growth and myself. Which is not to say that my growth has not been great because it has. Executive Chef pointed out to me that my advancement in my short time there has been great and widely noticed. Moreover, he made it quite clear that in the arrangement we have (my words not his) that he does not want to do anything that would stifle my love, my passion or my ability to be a great Chef. It does not serve him nor Reservation if I get to the line prematurely and can’t handle the heat (thus getting out of the kitchen). He assured me that I would get to the line and that it would be when it was not a time that could crush me. He said that in the fall I would get closer to the line and be able to start my formal line training.
Thus, that means that I need to double and redouble my efforts. I need to continue working on my prep skills, knife skills and all around knowledge. I am taking this opportunity to look within myself and set goals that are workable for me. The end goal is to own my own restaurant by the time I am forty. No small feat I assure you. It is also a stated goal for me to make Saucier within two years. The next natural stage in development at that point is to become Chef De Cuisine or Chef De Partie.
I also spoke with Head Chef about my realization. He calmed my fears which he could see written on my face and let me know that I was doing everything well. That my development was plain to see and that my enthusiasm is infectious. I ask you, how do you feel, is my enthusiasm infectious. I believe it is. He also said that consistency was something that I need to strive towards, with my stock, my cuts, etc. Consistency is the mark of a true professional.
I’ve grown a lot as a man in the past three months. I’ve learned about myself and my position within the world. Where I was once confused and scared I am now certain and laser focused. Of course, life is filled with ups and downs but now my life seems to be filled with far more ups. I get excited, like a child on Christmas morning, each time I get a new knife, each time I learn a new skill, each time I gain some knowledge and insight into the kitchen, an ingredient, a mentor, the past and the future and in fact am giddy like a school child on the first day of school every time I walk into the kitchen.
I have already started working on what my restaurant will be. I am creating pictures in my mind of what it looks like. What the menu is like. What is on it. What the staff will wear. Signage! All of it. I find that looking into my dream with this amount of detail helps to keep me grounded and motivated. On a daily basis I explore my dream and my very apparent happiness and find that the answer to all my problems was to first find myself and then to apply the same attitude I have in helping others to help myself. As a result of this I smile genuinely all day. I laugh. I sing. I chop, cut, dice and just all around feel certain of what my future will bring.
I am excited for the summer. For what it will throw at me. To be sure there will be some curve balls but for the most part I am excited to see what the full out production is at a venue as big as ours. It will give me insight into the next few years and indeed my own life as a restaurateur.
So that’s where we stand. Me, a student and liver of life. Constantly striving for the stars because that’s where I belong. And I don’t say that with even the slightest amount of arrogance and I hope that you all see that. I decided to go this way to be the best and I will not settle until I am. My dream (and my love C) are what keep me grounded in reality, in life and in my dream itself.
C gets back on Friday and I am playing Iron Chef C. The secret ingredient is Tuna and man am I going to prepare a feast for her on her triumphant return from NYC. I can hardly wait to show her the new skills that I’ve developed and give her the most amazing sense of the love I have for her and the life I now forge on a daily basis. With a good attitude and a smile. Attitude is the key ladies and gentlemen. That and asking the universe the questions that you have to in order to determine for yourself who you are and what you want.
That said, I will be back as I’ve promised with a little bit of knowledge pulled from Food in History by Reay Tannahill.
I think this is rather on point to what I’m speaking about. John D. Rockefeller once said; “I do not think there is any other quality so essential to success of any kind as the quality of perseverance. It overcomes almost everything, even nature.” And as Frank Lloyd Wright says; “I know the price of success: dedication, hard work and an unremitting devotion to the things you want to see happen.”
So I continue on, smiling, shining, developing, learning, showing, explaining and practicing because I know where I belong and it is quite rightly and beautifully with my darling C and the kitchen. Soon to be my own kitchen (soon in the scheme of things anyway).
What about you? What is that place for you? Are you dreaming inspired? Are you working today toward what you want tomorrow? I am and you should be because that is what sets us free.
A la prochaine
SDM
I have stated in an earlier post that it was my fervent desire (read goal) to make it to the line by May of this year. I want to be Garde Manger so bad I can taste it (pardon the pun). Yesterday, after seeing the new menu specs and going through them with the team it seemed obvious to me that this was an unrealistic goal. Unrealistic in that Executive Chef and Head Chef have taken a huge chance on me. They are imbuing in me a classical culinary education while at the same time paying me to work. When we first sat down at that fateful meeting they laid out to me what the next couple of years would look like. Excitedly I forgot to take into account a few things in making my goal. That said I now realize that I will not make it to Garde Manger until fall.
Yet in that time I will get some needed experience in our sister restaurants kitchen as well as when the patio opens I will be working those as well. You see, it doesn’t matter sometimes how badly you want something. What matters is that you allow time and experience to develop you into what you want to become. Hard work, patience, practice, all of these things are the cornerstone of anyone who is serious about what they are doing.
At first, when I came to this realization I was a little upset. Not with them and not with myself. More that I had not accurately been able to analyze my growth and myself. Which is not to say that my growth has not been great because it has. Executive Chef pointed out to me that my advancement in my short time there has been great and widely noticed. Moreover, he made it quite clear that in the arrangement we have (my words not his) that he does not want to do anything that would stifle my love, my passion or my ability to be a great Chef. It does not serve him nor Reservation if I get to the line prematurely and can’t handle the heat (thus getting out of the kitchen). He assured me that I would get to the line and that it would be when it was not a time that could crush me. He said that in the fall I would get closer to the line and be able to start my formal line training.
Thus, that means that I need to double and redouble my efforts. I need to continue working on my prep skills, knife skills and all around knowledge. I am taking this opportunity to look within myself and set goals that are workable for me. The end goal is to own my own restaurant by the time I am forty. No small feat I assure you. It is also a stated goal for me to make Saucier within two years. The next natural stage in development at that point is to become Chef De Cuisine or Chef De Partie.
I also spoke with Head Chef about my realization. He calmed my fears which he could see written on my face and let me know that I was doing everything well. That my development was plain to see and that my enthusiasm is infectious. I ask you, how do you feel, is my enthusiasm infectious. I believe it is. He also said that consistency was something that I need to strive towards, with my stock, my cuts, etc. Consistency is the mark of a true professional.
I’ve grown a lot as a man in the past three months. I’ve learned about myself and my position within the world. Where I was once confused and scared I am now certain and laser focused. Of course, life is filled with ups and downs but now my life seems to be filled with far more ups. I get excited, like a child on Christmas morning, each time I get a new knife, each time I learn a new skill, each time I gain some knowledge and insight into the kitchen, an ingredient, a mentor, the past and the future and in fact am giddy like a school child on the first day of school every time I walk into the kitchen.
I have already started working on what my restaurant will be. I am creating pictures in my mind of what it looks like. What the menu is like. What is on it. What the staff will wear. Signage! All of it. I find that looking into my dream with this amount of detail helps to keep me grounded and motivated. On a daily basis I explore my dream and my very apparent happiness and find that the answer to all my problems was to first find myself and then to apply the same attitude I have in helping others to help myself. As a result of this I smile genuinely all day. I laugh. I sing. I chop, cut, dice and just all around feel certain of what my future will bring.
I am excited for the summer. For what it will throw at me. To be sure there will be some curve balls but for the most part I am excited to see what the full out production is at a venue as big as ours. It will give me insight into the next few years and indeed my own life as a restaurateur.
So that’s where we stand. Me, a student and liver of life. Constantly striving for the stars because that’s where I belong. And I don’t say that with even the slightest amount of arrogance and I hope that you all see that. I decided to go this way to be the best and I will not settle until I am. My dream (and my love C) are what keep me grounded in reality, in life and in my dream itself.
C gets back on Friday and I am playing Iron Chef C. The secret ingredient is Tuna and man am I going to prepare a feast for her on her triumphant return from NYC. I can hardly wait to show her the new skills that I’ve developed and give her the most amazing sense of the love I have for her and the life I now forge on a daily basis. With a good attitude and a smile. Attitude is the key ladies and gentlemen. That and asking the universe the questions that you have to in order to determine for yourself who you are and what you want.
That said, I will be back as I’ve promised with a little bit of knowledge pulled from Food in History by Reay Tannahill.
I think this is rather on point to what I’m speaking about. John D. Rockefeller once said; “I do not think there is any other quality so essential to success of any kind as the quality of perseverance. It overcomes almost everything, even nature.” And as Frank Lloyd Wright says; “I know the price of success: dedication, hard work and an unremitting devotion to the things you want to see happen.”
So I continue on, smiling, shining, developing, learning, showing, explaining and practicing because I know where I belong and it is quite rightly and beautifully with my darling C and the kitchen. Soon to be my own kitchen (soon in the scheme of things anyway).
What about you? What is that place for you? Are you dreaming inspired? Are you working today toward what you want tomorrow? I am and you should be because that is what sets us free.
A la prochaine
SDM
Monday, March 31, 2008
Dreams and Aspirations (file under reaching for the stars and catching them)
I could not be more proud right now if I tried.
You’ll recall when I started this journey that it was the first step in me realizing my selfish dream of becoming a great chef. Every bone in my body told me that I was meant to be one and once inside the kitchen it was confirmed in so many wonderful ways. Well, my beautiful, talented and spectacularly wonderful fiancé, C, has been a working actress for many years. She has had great success with it and around the same time that I decided that I was going to join a professional kitchen she decided that she was going to do some professional development at Stella Adler (http://www.stellaadler.com/). She was accepted to the introductory course and then was one of the first people ever allowed to also do an advanced course at the same time.
Well on Friday my love went for an audition to be accepted to the conservancy program which would see her attend two semesters in NYC at one of the best schools in the world. The afore mentioned Stella Adler.
It is the most amazing feeling to be sharing dreams advancement and success at the same time as my lover. C, I am your biggest fan, your number one supporter and I infinitely proud of you. Though it is difficult to be away from the ones we love, it is the realization of hard work, desire, passion, persistence and talent. There was never any doubt in my mind. Our love has always overcome challenges and obstacles and has always been able to transcend space and time.
You did it! You visualized it! You stated what you wanted and you got it. There are great lessons to be learned here and this experience can only serve to strengthen your resolve and indeed our love and our future.
Way to go my lover. You are so special and I can hardly wait to see you.
For my loyal readers there is a lesson to be learned here. As I’ve said before the journey starts with just one step, requires courage and conviction. But with those around that love and support you ANYTHING is possible.
Swami Vivekananda once said; “Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success, that is way great spiritual giants are produced.”
I will be back today with posts about curry, stocks, broths, coups, consommés and so much more.
Be inspired. Dream big. Take up that one idea and become the giant that we all have inside of us.
Way to go lover. Four more days until I can show you just how proud of you I am. Shine on and enjoy your last few days in NYC.
A la prochaine
SDM
You’ll recall when I started this journey that it was the first step in me realizing my selfish dream of becoming a great chef. Every bone in my body told me that I was meant to be one and once inside the kitchen it was confirmed in so many wonderful ways. Well, my beautiful, talented and spectacularly wonderful fiancé, C, has been a working actress for many years. She has had great success with it and around the same time that I decided that I was going to join a professional kitchen she decided that she was going to do some professional development at Stella Adler (http://www.stellaadler.com/). She was accepted to the introductory course and then was one of the first people ever allowed to also do an advanced course at the same time.
Well on Friday my love went for an audition to be accepted to the conservancy program which would see her attend two semesters in NYC at one of the best schools in the world. The afore mentioned Stella Adler.
It is the most amazing feeling to be sharing dreams advancement and success at the same time as my lover. C, I am your biggest fan, your number one supporter and I infinitely proud of you. Though it is difficult to be away from the ones we love, it is the realization of hard work, desire, passion, persistence and talent. There was never any doubt in my mind. Our love has always overcome challenges and obstacles and has always been able to transcend space and time.
You did it! You visualized it! You stated what you wanted and you got it. There are great lessons to be learned here and this experience can only serve to strengthen your resolve and indeed our love and our future.
Way to go my lover. You are so special and I can hardly wait to see you.
For my loyal readers there is a lesson to be learned here. As I’ve said before the journey starts with just one step, requires courage and conviction. But with those around that love and support you ANYTHING is possible.
Swami Vivekananda once said; “Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success, that is way great spiritual giants are produced.”
I will be back today with posts about curry, stocks, broths, coups, consommés and so much more.
Be inspired. Dream big. Take up that one idea and become the giant that we all have inside of us.
Way to go lover. Four more days until I can show you just how proud of you I am. Shine on and enjoy your last few days in NYC.
A la prochaine
SDM
Wednesday, March 19, 2008
Food Considerations (file under awakening of all I have studied)
I came to a professional kitchen by way of discovering what it meant to be myself. I have spent the better part of the last two days analyzing food. Its proliferations. The way that influences have touched cultures far removed from one another. How ingredients can interconnect at a seemingly irrational moment and produce culinary serendipity. Have any of you ever looked at your plate and wondered how the food you are eating now was somehow influenced by a battle at the Plains of Abraham or through colonial conquest? Peaceful coexistence? Or by chance?
Do you think when Jules Verne wrote one of his masterpieces; “Around the World in 80 days,” he could envision the world as it is today? Do you think that he had enough foresight to imagine that our growing global population would at some point interact with each other in less than a day? Getting on a plane in New York and being in Shanghai or Delhi less than 18 hours later? Well now I’ve started looking at food as a component of our development both as a species and a civilization. I’ve started exploring the relationship between cultural diversity and richness with the proliferation and spread of something as simple (yet highly valued) as salt.
I think of the past as a conduit to the future. I look at the present as a consequence of the past and a catalyst for the future and though intelligent I had never thought to look at the impact of food on the directions and right turns that the world has taken. Of course I’ve looked at the micro and the macro trying to piece together some broad stroke understanding to how we’ve come to here. But now, as I look deeply and meaningfully into food I am beginning to see the history of conquest, colonization, subjugation and control come to life. And all this through the spread of the chopstick, or certain curing methods.
When I thought about writing this post I thought about breaking down the cultural influences on each of the areas that I’ve spent the last two days studying. Until that is I came to the conclusion that perhaps it is more important to look at the underlying issues, the catalysts, the impetus for foods spread and the meaning of that spread. Have any of you ever thought about the plate of spaghetti, or pizza, or dim sum or curry that you are eating? Have you ever considered the various elements of space, time and history that had to take place for the proliferation to occur?
The spread of food is the history of the spread of domination both militarily and culturally. Much now as the United States spreads democracy both through the barrel of a gun and through cultural hegemony that plate of spaghetti that you are eating, or the curry, was also spread the same way though with differing effects.
Initially, the spread of food was the result of established trade routes. Established that is by pioneers that had the wherewithal and the fortitude to travel into the unknown to reach across divides that had hitherto unknown and misunderstood cultural divides. Imagine if you will De Gama traveling for the first time a sea route that opened up the spice trade? Or consider if you will the Arab dominance of the spice trade (predominantly because of ideal positioning on the map) and the resultant ten to forty times more Europe paid for spices because they were at the behest of the Arabs. Have you considered how revolutionary it is that the most common element of every human’s life has now been influenced by the rapid proliferation of food in the last twenty years? Consider this for a moment, when did the specialty food shops start rising up? What influence did this have on your consumption?
To me it would appear that choice is not merely enough. The cultural richness, enhanced by historical significance and naturally great flavour shapes many of your decisions today as an after thought and nothing more. Yet as I continue the journey that I am on, I strive to seek to understand the cultural influence and significance of for example Kimchi.
Have you ever considered how Szechwan or Thai, or Middle Eastern or Eastern Europe Cuisine was able to make a stronghold? There is the obvious movement of people by plane, train or automobile but what of the ability of a dish to take hold? What of, for example, falafel and its impact on Toronto’s cuisine as an example? Or Poutine?
Take Persian cuisine. What was the impetus for its introduction and flourishing in Western Culture? Is there some great historical event, mass exodus, or outside influence that has brought you to the words; extra tahini and tabouli? What do you think?
I myself have looked at Asia, India, China, The Americas and now Europe and I can isolate the trends that historically led to their proliferation. And I begin to wonder in this ever increasingly global world does the Thai curry I’m eating tonight have the same cultural importance here that it has there? The answer to me is quite simple. In South East Asia rather than saying; “How are you?” or “What’s up?” They ask some type of variation of; “Have you eaten yet?” In Thai it is; “Have you eaten rice today?”
Can you imagine greeting someone with the words; “Have you eaten McDonalds today?” For some reason it is lost on us here in the so-called New World. The importance of food, its impact on our lives and indeed our spiritual well-being has become perverted by the instant gratification culture that we have allowed to rise up. Our sense of community, togetherness, etc has been adversely affected by the life that we have accepted as commonplace in North America. To a degree in Europe but at least there, as it is in Asia, India, South East Asia, food is more than just food. It is a celebration and a means of uniting the communal environment that until recently had been the commonplace and motivator of society.
What meaning can we draw from the fig? The date? The pomegranate? Roti? Curry? How has sorghum changed us? Or millet? Maize or Patagonian Anglerfish? How does the life I live each day impact each of these things and what’s more the people that brought them to my awareness?
Food is so commonplace that it has been reduced in our society to an afterthought. But as I have mentioned before; Had Khrushchev eaten fried pork instead of chicken Kiev would there have been a nuclear war? Had Mao not been able to mobilize the masses through his understanding that the way to the people was through their stomach would China be the massive power that it is today? Look at Gandhi and his move away from food to prove a point? The Irish Hunger strikers? There is nothing more powerful that a human can do than choose to whittle away at his own existence through the refusal of food to teach those around them a point? Without food we are nothing? In a very short period of time our bodies shut down and we become incapable of life.
What if the Germans had had proper food and shelter when fighting a two front war? What would have happened then? What if Goliath had had his bowl of Wheatties the day that David came with his slingshot?
Naturally I could sit here all day and make pronouncements about food and its importance but I think the point that I am trying to make is that the plate of food that will invariably be in front of you today is far more important that you give it credit for.
This then leads me to my next point. How do I convince the masses that the food that I prepare is more than just a plate? It is a confluence of space and time, historical significance and future impact. It is the source of all. It is the bringing together or communities, of minds, both like and at extreme odds.
Look at the spread of the Mongols and you gain insight into the culinary practices of the Russians as well as the French. Look to the Chinese and their influence on Korea, Japan and the rest of Southeast Asia. Look at Europe and the spread of tradition and manipulation in the new world to create new dishes with a Native American slant? Look at the Incas and the royal road and what that meant to a dish being prepared 1500 miles away from where it was born and the similarities and minute differences that result. Look at the Emilian Way in Italy and the impact that it had.
Each of these examples have awakened me to the heritage and future of dishes. Civilizations advancement is the story of food. It is the presentation of a novel concept to an old idea in an appetizing way. Scarcely one hundred and fifty years ago there was no such thing as a restaurant and look at the world today. Can you go a block without finding one (though I hardly call fast food a restaurant)?
At any rate I felt that instead of boring you with detail, I would instead get you to start looking at your plate. Devour it yes but also devour its cultural and historical significances.
What if Jean Chrétien didn’t like Pepper on his plate? But more importantly where did the pepper come from?
I thought I would end with this quote from Gandhi;
“Human nature will only find itself when it fully realizes that to be human it has to cease to be beastly or brutal.”
Be inspired today. Live, love and laugh.
A la prochaine
SDM
Do you think when Jules Verne wrote one of his masterpieces; “Around the World in 80 days,” he could envision the world as it is today? Do you think that he had enough foresight to imagine that our growing global population would at some point interact with each other in less than a day? Getting on a plane in New York and being in Shanghai or Delhi less than 18 hours later? Well now I’ve started looking at food as a component of our development both as a species and a civilization. I’ve started exploring the relationship between cultural diversity and richness with the proliferation and spread of something as simple (yet highly valued) as salt.
I think of the past as a conduit to the future. I look at the present as a consequence of the past and a catalyst for the future and though intelligent I had never thought to look at the impact of food on the directions and right turns that the world has taken. Of course I’ve looked at the micro and the macro trying to piece together some broad stroke understanding to how we’ve come to here. But now, as I look deeply and meaningfully into food I am beginning to see the history of conquest, colonization, subjugation and control come to life. And all this through the spread of the chopstick, or certain curing methods.
When I thought about writing this post I thought about breaking down the cultural influences on each of the areas that I’ve spent the last two days studying. Until that is I came to the conclusion that perhaps it is more important to look at the underlying issues, the catalysts, the impetus for foods spread and the meaning of that spread. Have any of you ever thought about the plate of spaghetti, or pizza, or dim sum or curry that you are eating? Have you ever considered the various elements of space, time and history that had to take place for the proliferation to occur?
The spread of food is the history of the spread of domination both militarily and culturally. Much now as the United States spreads democracy both through the barrel of a gun and through cultural hegemony that plate of spaghetti that you are eating, or the curry, was also spread the same way though with differing effects.
Initially, the spread of food was the result of established trade routes. Established that is by pioneers that had the wherewithal and the fortitude to travel into the unknown to reach across divides that had hitherto unknown and misunderstood cultural divides. Imagine if you will De Gama traveling for the first time a sea route that opened up the spice trade? Or consider if you will the Arab dominance of the spice trade (predominantly because of ideal positioning on the map) and the resultant ten to forty times more Europe paid for spices because they were at the behest of the Arabs. Have you considered how revolutionary it is that the most common element of every human’s life has now been influenced by the rapid proliferation of food in the last twenty years? Consider this for a moment, when did the specialty food shops start rising up? What influence did this have on your consumption?
To me it would appear that choice is not merely enough. The cultural richness, enhanced by historical significance and naturally great flavour shapes many of your decisions today as an after thought and nothing more. Yet as I continue the journey that I am on, I strive to seek to understand the cultural influence and significance of for example Kimchi.
Have you ever considered how Szechwan or Thai, or Middle Eastern or Eastern Europe Cuisine was able to make a stronghold? There is the obvious movement of people by plane, train or automobile but what of the ability of a dish to take hold? What of, for example, falafel and its impact on Toronto’s cuisine as an example? Or Poutine?
Take Persian cuisine. What was the impetus for its introduction and flourishing in Western Culture? Is there some great historical event, mass exodus, or outside influence that has brought you to the words; extra tahini and tabouli? What do you think?
I myself have looked at Asia, India, China, The Americas and now Europe and I can isolate the trends that historically led to their proliferation. And I begin to wonder in this ever increasingly global world does the Thai curry I’m eating tonight have the same cultural importance here that it has there? The answer to me is quite simple. In South East Asia rather than saying; “How are you?” or “What’s up?” They ask some type of variation of; “Have you eaten yet?” In Thai it is; “Have you eaten rice today?”
Can you imagine greeting someone with the words; “Have you eaten McDonalds today?” For some reason it is lost on us here in the so-called New World. The importance of food, its impact on our lives and indeed our spiritual well-being has become perverted by the instant gratification culture that we have allowed to rise up. Our sense of community, togetherness, etc has been adversely affected by the life that we have accepted as commonplace in North America. To a degree in Europe but at least there, as it is in Asia, India, South East Asia, food is more than just food. It is a celebration and a means of uniting the communal environment that until recently had been the commonplace and motivator of society.
What meaning can we draw from the fig? The date? The pomegranate? Roti? Curry? How has sorghum changed us? Or millet? Maize or Patagonian Anglerfish? How does the life I live each day impact each of these things and what’s more the people that brought them to my awareness?
Food is so commonplace that it has been reduced in our society to an afterthought. But as I have mentioned before; Had Khrushchev eaten fried pork instead of chicken Kiev would there have been a nuclear war? Had Mao not been able to mobilize the masses through his understanding that the way to the people was through their stomach would China be the massive power that it is today? Look at Gandhi and his move away from food to prove a point? The Irish Hunger strikers? There is nothing more powerful that a human can do than choose to whittle away at his own existence through the refusal of food to teach those around them a point? Without food we are nothing? In a very short period of time our bodies shut down and we become incapable of life.
What if the Germans had had proper food and shelter when fighting a two front war? What would have happened then? What if Goliath had had his bowl of Wheatties the day that David came with his slingshot?
Naturally I could sit here all day and make pronouncements about food and its importance but I think the point that I am trying to make is that the plate of food that will invariably be in front of you today is far more important that you give it credit for.
This then leads me to my next point. How do I convince the masses that the food that I prepare is more than just a plate? It is a confluence of space and time, historical significance and future impact. It is the source of all. It is the bringing together or communities, of minds, both like and at extreme odds.
Look at the spread of the Mongols and you gain insight into the culinary practices of the Russians as well as the French. Look to the Chinese and their influence on Korea, Japan and the rest of Southeast Asia. Look at Europe and the spread of tradition and manipulation in the new world to create new dishes with a Native American slant? Look at the Incas and the royal road and what that meant to a dish being prepared 1500 miles away from where it was born and the similarities and minute differences that result. Look at the Emilian Way in Italy and the impact that it had.
Each of these examples have awakened me to the heritage and future of dishes. Civilizations advancement is the story of food. It is the presentation of a novel concept to an old idea in an appetizing way. Scarcely one hundred and fifty years ago there was no such thing as a restaurant and look at the world today. Can you go a block without finding one (though I hardly call fast food a restaurant)?
At any rate I felt that instead of boring you with detail, I would instead get you to start looking at your plate. Devour it yes but also devour its cultural and historical significances.
What if Jean Chrétien didn’t like Pepper on his plate? But more importantly where did the pepper come from?
I thought I would end with this quote from Gandhi;
“Human nature will only find itself when it fully realizes that to be human it has to cease to be beastly or brutal.”
Be inspired today. Live, love and laugh.
A la prochaine
SDM
Monday, February 25, 2008
I LOVE brunch! (file under I really enjoy Sundays)
So I arrived at work bright eyed and bushy tailed with a smile on my face. The moment I got into work I ripped off my butcher paper and scribbled something with the intensity of a child holding a crayon looking at his mothers freshly painted wall. Hmmm red would go great right HERE! After scribbling I started getting all the things ready for brunch. I got the tables, the linens, the inserts (I know I keep promising you descriptions of inserts. Coming tomorrow), the waffle maker, the pans, the burners and everything else. Then of course started putting out the food.
It gives you time to reflect on your week and share a few laughs with your family. It really is fast paced as we have two hours to set up and ensure everything is in its place. And then 11 am comes so fast that you think it is only 9:30 am. But with my whites on I pull down my jacket to look my most presentable. I take great pride in my whites. I take even greater pride in making sure that I am representing the restaurant. I have a large smile on my face and am chatty (but professional) with everyone. Asking them how their day has been, how they are enjoying brunch. Invariably since I’ve started someone notices how happy I am; and the usual answer is; “A funny thing happened on the way to my dream…” I discovered true joy, at peace with myself and the world around me and striving to just keep going.
At one point today I was making a waffle, cutting roast beef and pea meal bacon and making five omelettes (three and then two as we only have three burners out). We had a seating yesterday of about two hundred and twenty which meant that the pace was steady but not overwhelming.
I really enjoy Sunday. I really enjoy brunch. Sure while most people that I know are still in bed I am working my butt off. But I am doing what I want to do. For the first time in my life. How could I not smile?
There are a few people that come every week and I’ve gotten to be chatty with. They always tell me that they love my energy and enthusiasm and say that my smile could light New York City. This always makes me laugh as C is in NYC right now and I am always telling her that it is her smile that can light a city. I think the secret to my smile is that I have a heartfelt joy. I have purpose and have surrendered to it wonderfully.
After brunch was tear down. I had to vac pack about a million things, clean up and then get ready to go home. I let Chef J how amazing his dish was and how I had analyzed it over night trying to break down each component, each texture, and each flavour and how they commingle. It was great! And I think he really appreciated that I let him know how fantastic his dish was.
I got home and was going to blog but was extremely tired as my forty-four hour week was really more like seventy-five or eighty. But I am overjoyed, over loved and certainly over me as Stevie Wonder would say.
That said I got home and fell asleep. I slept from 6:30 pm until 10 am Monday morning. (I’m writing this on Monday) Life is a peculiar thing; When its great its great but when its not it affects every part of you. Now, because of where I am, who I work with and what I am attempting to do I find myself thrilled (though a little sad I didn’t come earlier). As such I thought the following quote made a tonne of sense by Eric Fromm; “Let your mind start a journey thru a strange new world. Leave all thoughts of the world you knew before. Let your soul take you where you long to be...Close your eyes let your spirit start to soar, and you'll live as you've never lived before.”
And I truly am living as I never have before. Are you? Be inspired today. Start to soar. Do not be content with merely living as life is far too short for that. Be you and soar to wherever you choose. I have which means you CAN!
A la prochaine
SDM
PS… Tomorrow I will write about Gotham and Portale!
It gives you time to reflect on your week and share a few laughs with your family. It really is fast paced as we have two hours to set up and ensure everything is in its place. And then 11 am comes so fast that you think it is only 9:30 am. But with my whites on I pull down my jacket to look my most presentable. I take great pride in my whites. I take even greater pride in making sure that I am representing the restaurant. I have a large smile on my face and am chatty (but professional) with everyone. Asking them how their day has been, how they are enjoying brunch. Invariably since I’ve started someone notices how happy I am; and the usual answer is; “A funny thing happened on the way to my dream…” I discovered true joy, at peace with myself and the world around me and striving to just keep going.
At one point today I was making a waffle, cutting roast beef and pea meal bacon and making five omelettes (three and then two as we only have three burners out). We had a seating yesterday of about two hundred and twenty which meant that the pace was steady but not overwhelming.
I really enjoy Sunday. I really enjoy brunch. Sure while most people that I know are still in bed I am working my butt off. But I am doing what I want to do. For the first time in my life. How could I not smile?
There are a few people that come every week and I’ve gotten to be chatty with. They always tell me that they love my energy and enthusiasm and say that my smile could light New York City. This always makes me laugh as C is in NYC right now and I am always telling her that it is her smile that can light a city. I think the secret to my smile is that I have a heartfelt joy. I have purpose and have surrendered to it wonderfully.
After brunch was tear down. I had to vac pack about a million things, clean up and then get ready to go home. I let Chef J how amazing his dish was and how I had analyzed it over night trying to break down each component, each texture, and each flavour and how they commingle. It was great! And I think he really appreciated that I let him know how fantastic his dish was.
I got home and was going to blog but was extremely tired as my forty-four hour week was really more like seventy-five or eighty. But I am overjoyed, over loved and certainly over me as Stevie Wonder would say.
That said I got home and fell asleep. I slept from 6:30 pm until 10 am Monday morning. (I’m writing this on Monday) Life is a peculiar thing; When its great its great but when its not it affects every part of you. Now, because of where I am, who I work with and what I am attempting to do I find myself thrilled (though a little sad I didn’t come earlier). As such I thought the following quote made a tonne of sense by Eric Fromm; “Let your mind start a journey thru a strange new world. Leave all thoughts of the world you knew before. Let your soul take you where you long to be...Close your eyes let your spirit start to soar, and you'll live as you've never lived before.”
And I truly am living as I never have before. Are you? Be inspired today. Start to soar. Do not be content with merely living as life is far too short for that. Be you and soar to wherever you choose. I have which means you CAN!
A la prochaine
SDM
PS… Tomorrow I will write about Gotham and Portale!
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